2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup white chocolate morsels (I used Ghirardelli)
Preheat oven to 325° F.
Combine flour, cocoa, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture in three batches. Stir in morsels. Drop by well-rounded teaspoonfuls onto ungreased baking sheets. Put some more chips on top if you like.
Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 to 2-1/2 dozen.
These cookies are very soft so make sure they're cool before you move them. Try to use mesh racks rather than wire if you have them. They break in half easily when they're warm.
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